Yes, I did gluten free for 3 yrs almost a decade ago...

But there is really no GF bread like real bread... it is very hard to give that up. A good baguette..how one can long for that!

Buckwheat pasta and Tinkyada are good... but it is difficult to find buckwheat around here. Only one store 1/2 hr away. Tinkyada is a bit easier to find though. When we get the buckwheat we buy 3 or more packages... as Amazon is too expensive for it.

Hi there. I just read your posts about the gluten free products. I hope you don't mind my adding on here.

My daughter and I went gluten free for a while due to some health issues she was having and we hoped that doing this would help. Her problems appeared to be more a sensitivity than something like Celiac.

It did help with some issues and certainly her skin cleared well when going gluten free but just be aware when buying prepackaged "GF" products that often they have a lot of other things in them that are not so good. Most of the prepackaged GF foods on our supermarkets in my area are full of sugar we noticed. No idea why it's like that. Doesn't make sense.

From our online investigations prior to doing all that, we came to the conclusion that the US has a much better range of actually healthy GF shelf foods.

The range here has been very small too although I've noticed in this past year there must be way more demand and companies are introducing much better products all of a sudden.

There are lots and lots of GF recipes and hints and advice on our Gluten Sensitivity and Celiac Disease Forum here.
http://neurotalk.psychcentral.com/forum13.html

It's a complex business going GF. Almost every product in our bathroom even had things in it that we were meant to avoid if doing the diet correctly. It's more of a life style change than a diet.

I had my genome run by 23andme before the FDA stopped them from doing all the tests. Best $99 I ever spent. They are negotiating with the FDA and hoping they can once again offer this feature. I truly learned a boatload about my body including drug intolerances, and other issues I have. (3x more likely to have Celiac, alpha actinin deficiency, myoadenylate deaminase deficiency...)

The problem is most doctors are not set up to work with genome data. :/ Especially if it is a LOT of data which I got from 23andme. Now they just do ancestry, but, you can still get medical data by running your genome thru 23andme, downloading your data to your computer, and then running it thru Promethease for free. You do need a bit of medical knowledge to interpret it all tho.

[QUOTE=aneczka;1118719]Just received preliminary results of my genetic screening. My methylation profile shows some mutations, actually a lot of them. Two homozygous, which are supposed to be more serious, and a lot of heterozygous. Can anyone help with analysing them? The information I received is a bit overwhelming, since it is all new to me. A quick, superficial read suggests I may have issues with vitamines D3, B12 and methylfolate.

Hi aneczka
How were you able to get genetic screening? Is that the same as getting a genetic blood work-up? Did your health Ins help pay for it?
Does your Doctor think these mutation problems could be responsible for your neuropathy?

It looks like I can't post links yet. I promise I will once I get to 10 posts.

We have been gluten free for years and only have gluten free bread as a treat every now and again. My husband is very picky as he is a chef, but we have found a bread that is excellent. It is called Canyon Bakehouse. They are a company out of Colorado and we enjoy their mountain white product.

http://www.drjessarmine.com/radio-show/
Look for "How to read your 23andme...without going crazy!!!!" - Part I and II, "MTHFR & Methylation...What is the big deal!!?! A primer", and "Ask the Methylation Experts!!Open Mic Night". They also talk about running your raw data from 23andme through other programs to gain new information about your genetic profile. Lots of great info in their podcasts that might be of interest to individuals who visit this message board.

Also Power Health Talk:
http://powerhealthtalk.com/periphera...nt-options.htm They also have other podcasts on things like small fiber neuropathy and fibro.

We agree on the bread. The only one I buy now (and I've tried about all the others) is the 7 Grain from Canyon Bakehouse. And it's much better toasted. The Whole Foods in our area has 2 freezer shelves of their bread. They're not always full though; however, I've never found them completely out of stock.

I like Sami's Bakery millet and flax bread....no sweeteners added. They also make a millet and flax pizza crust. And I agree, pretty much, all gluten free bread tastes better toasted.

Hubby looked for my buckwheat spirals yesterday at Whole foods... no luck. Our store is not the typical huge store though...like Ann Arbor's for example.

But he did find a new cereal for me by Arrowhead Mills... a buckwheat maple flakes... and they are very very good and much less sweet than the Chex type GF. And they stay crunchy for a long time in milk. $4 for a small box though, but I don't eat cereal every day. Today he offered to go to the Mom and Pop health store that is farther away, and I know they have my pasta there.

I try to do gluten free now to lower my GI issues. It seems to work for that, but occasionally I do cheat... (at Panera).